INGREDIENTS

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese(sliced) and grated parmesan

DIRECTIONS

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Tomato Sauce:

1 28oz. Can Chopped Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Finely Chopped Onion

3 Cloves Garlic, Peeled & Minced

4 Tablespoons Finely Chopped Fresh Basil

Salt & Pepper

Meatballs:

1 Pound Beef Ground Meat

3 Tablespoons Olive Oil

3/4 Cup Finely Chopped Onions

3/4 Cup Pine Nuts

1 Cup Mushrooms, Finely Chopped (Button Or Baby Bella)

3 Garlic Cloves, Peeled & Minced

1/2 Cup Fresh Parsley, Finely Chopped

2/3 Cup Fresh Breadcrumbs

1 Cup Ricotta Cheese

1 Large Egg

1/4 Cup Grated Parmesan Cheese

1 Tablespoon Lemon Zest, Minced

Heat the oil in a large shallow saucepan, and add onions. Cook over medium heat until the onions are translucent. Add the garlic and cook for
another minute. Add the tomatoes, basil, salt and pepper and bring to a boil. Reduce heat to a simmer while you prepare the meat.

In a frying pan, heat the remaining olive oil. Add the onion, mushrooms, and pine nuts and cook until the pine nuts begin to turn brown. Add the garlic, stir well, and remove from heat. Combine the remaining ingredients with the onion mixture and mix until well blended.

Form the meatballs into 6 separate patties, and brown in the frying pan used to cook the onion mixture until the meatballs are browned on both sides, turning carefully as needed. Gently place the meatballs into the saucepan holding the sauce and cover. Continue to cook the meatballs in the simmering sauce for 25 minutes more. Remove the meatballs and serve hot with a little sauce, using the remaining sauce to top your choice of pasta.